healthy... the tasty way
I got a buttercup squash in my weekly organic food basket and wasn’t sure what to do with it, so it waited patiently on my counter for a couple weeks. With the cold weather, I ended up craving chili since it is so warm and filling. Inspired by my pumpkin chili, I decided to use my squash to make this dish. The result is thick, spicy,
Soup is a fall and winter favorite of mine. However, I don’t tend to eat appetizers unless I have company so I prefer to have my soups as a main dish. While some soups (usually those including beans and grains) fill me up, some just don’t cut it as a main dish. And now I’ve found the perfect solution: cornbread! I love cornbread and finally
I wanted to make some cupcakes and was flipping through my cookbooks for ideas when I came across a recipe for chocolaty coconut cupcakes with a coffee frosting. I loved the idea of a coffee frosting, so I decided to give it a go! I added some Frangelico to the batter and frosting for a nice hazelnut touch and the combination of flavours ended up
I always have some homemade granola in my cupboards. It is so easy to make, and I find it way better than the store-bought kind. The best part of making your own granola: you can definitely make flavours you would never find in a grocery store! While sometimes I go back to my previous recipes, I always love making a new granola flavour. When I made
I got a beautiful red kuri squash in my organic food basket a couple weeks ago. I never had this squash before. I love all squashes and this one is definitely a keeper, with a deep orange flesh and slightly nutty flavour. I decided to make a creamy soup with my beautiful squash. I wanted to add some garam masala at first, but I finally opted for
